Much of the kitchen gadget industry is a racket. Do you really need a two-in-one turkey flavor injector and cream whipper? Gift-givers who answered “yes” to that rhetorical question take note: Gimmicky utensils hog precious pantry space and almost always end up on the garage sale pile. This holiday season give your favorite culinarian the tools used by pro chefs.
Epicurean Cutting Boards
For years, chefs have lamented the lack of the perfect cutting board. Wood has a wonderful texture for cutting, but isn’t the safest surface to work on. Plastic, while safe, is less than sexy against your blade. Enter Epicurean’s boards, which are made from recycled skate ramp materials, and are dishwasher safe, don’t harbor bacteria and have a good rhythmic feel as you chop. Several sizes available at Kitchen Window.
Japanese Mandoline
Even if you’re equipped with the sharpest of cutlery (see Masahiro’s knives), only this ultra-fine slicer will give you see-through cucumber pieces (great for a salad over delicate, raw fish). Also, it’s fast and easy to use, perfect for slicing veggies and fruits for a crowd.
Benriner brand Japanese mandolin, $88.99 at Kitchen Window.
Reidel’s O Series
I don’t care what kind of $7 hooch I’m drinking—I still like a big-girl glass that stands up and says hello. We like Reidel, the leader in serious wine drinkers’ crystal, but the only drawback is that its vino goblets are often objects d’art that pretty much break when you look at them. Thankfully, they now offer a budget line of stemless glassware. At about $30 for a set of four, the "O" glasses are cheap enough that you won’t worry about handing them over to tipsy guests at your next cocktail party. $14.75 for two at Kitchen Window.
Stainless Steel MVH Masahiro Cutlery
Serious chefs use Masahiro—a line of cutlery produced in the village of Seki, Japan, known for crafting the finest samurai swords in the world. This blade-making tradition is infused into Masahiro’s MBS series, made from high-carbon stainless steel and polished to a mirror finish. These knives slice like a razor blade … or a really sharp samurai sword.
Chinois
Without a chinois, you’ve never had hummus or a deviled egg worth eating (condolences to your aunt Judy). This large conical sieve with fine holes gives purees the silky mouth-feel found in fine dining. 9” Chinois fine strainer, $42.99 at Kitchen Window.
Shefzilla: Conquering Haute Cuisine at Home
Local chef Stewart Woodman makes legendary meals. While relocating his equally legendary fine-dining temple Heidi’s—the victim of a grease fire earlier this year (look for it to reopen soon in Uptown’s Lyn-Lake area)—he wrote a cookbook for us mortals. Just be sure and keep a close eye on the flames. $29.99 at Kitchen Window.
Food Dehydrator
No self-respecting cool kid of molecular gastronomy or “progressive” cuisine (as it’s being called at the moment) would be caught dead without a food dehydrator, which concentrates the flavors of vegetables and fruits and can also be used for homemade jerky, dried fish and, for a Reagan-era throwback treat.